Rice Bubble Bars

125g butter
1 cup (80g) marshmallows
4 cups (100g) rice bubbles
2/3 cup choc chips OR sultanas or a combination of both
50g dark chocolate buttons for topping

Line a square 25cm x 25cm cake tin with baking paper.



Melt butter and marshmallows together in a large bowl in microwave for 1 minute on HIGH. Using a balloon whisk, stir the melted butter mixture vigorously to blend the two together.


Add rice bubbles and stir well to completely combine. Add the choc chips and stir just long enough to incorporate them through the rice bubbles but not so that they start to melt.


Spoon the mixture into the prepared cake tin and press down firmly with the back of a wooden spoon. Refrigerate for at least one hour – two is better – until completely set.

Melt the remaining dark chocolate in the microwave until completely smooth. Using a teaspoon, drizzle the melted chocolate over the top of the rice bubble mixture and chill in fridge for a further 30 minutes before slicing into eight to ten evenly sized bars.

You can then wrap up each individual bar tightly in foil and freeze them, or store them in an airtight container in the fridge for up to a week.

Cinnamon Pikelets

Ingredients

• 150g (1 cup) self-raising flour
• 100g (1/2 cup) caster sugar
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 185ml (3/4 cup) milk
• 1 egg, lightly whisked
• 20g butter, melted
• 1 tsp hot water
• 2 tsp butter, extra
• Icing sugar, to dust
• 115g (1/3 cup) strawberry jam
• 80ml (1/3 cup) double cream

Method

1. Sift flour, sugar, cinnamon and baking powder into a bowl. Make a well in centre and add milk, egg, melted butter and water. Use a wire balloon whisk to whisk until mixture forms a smooth batter.
2. Melt half the extra butter in a large non-stick frying pan over medium heat until foaming. Pour four 60ml (1/4-cup) quantities of batter around the edge of the pan and cook for 30 seconds or until bubbles appear on the surface and pikelets are golden underneath. Turn and cook for a further 1 minute or until golden. Transfer pikelets to a plate. Repeat with remaining butter and batter.
3. Divide pikelets among serving plates. Dust with icing sugar, and top with jam and cream. Serve immediately.

Rigatoni with Italian Sausage

10 cherry tomatoes
2 tsp plus 1 tbsp extra virgin olive oil
salt and freshly ground black pepper
560g pack Coles Italian style pork sausages (or just your fave flavour of sausage - from where-ever you shop)
2 cloves of garlic minced
1/4 cup pitted kalamata olives
1/4 cup coarsely chopped parsley
500g rigatoni pasta


Preheat oven to 375 degrees . (My oven only goes to 25o, but seemed to do the trick) Place tomatoes on a small baking tray and drizzle with 2 teaspoons of oil. Sprinkle with salt and pepper. Roast tomatoes in oven for about 8 minutes, or until the skin begins to split. Remove tomatoes from the oven.


Bring a large pot of salted water to the boil. While water is heating, place the remaining 1tbsp of oil in a large heavy saute pan over medium heat.


Add sausages and cook over moderate heat for 7-8 minutes, or until almost cooked through. Remove sausages from pan and allow to cool. Slice sausages into 3cm discs. Place garlic in the pan and saute for 1 minute or until tender. Add the tomatoes and sausages and saute for 3 minutes. Add the olives and toss gently. Bring the mixture to a simmer and add the parsley.


Meanwhile, cook the pasta in the salted boiling water for 8 minutes or until al dente. Drain the pasta and toss in the pan with the sauce. Seas the past a to taste with salt and pepper. Transfer the pasta to plates and serve.


SERVES 4